Dinners By David San Diego Catering – Dinners By David

Phone: 619.518.3935 • Send an E-mail

Sample of Formal Seasonal Dinner Menus

Spring Menu

Tray Passed Appetizers
Lobster Mousse Croustade

Flavorful Lobster Mousse made with Sherry, Tarragon, Lemon, Garlic, and Cream
Piped into Bite Sized Puff Pastry Shells.  (optional: Topped with Caviar)

Crispy Braised Bacon BLT
Crispy Pork Belly, Arugula, Heirloom Tomatoes, and Avocado Aioli
Served on Artisan Ciabatta Bread

Scallop Tostado
Flash Seared Jumbo Dry Pack Scallop, Charred Tomato, and Avocado Salsa
Served atop a  Crispy Tostado Shell

First Course
Green Garlic, Clam, and Coconut Soup

Topped with Toasted Pepitas, Goat Cheese, and Parsley Oil
OR
Farmers Field Greens

With Sliced Stone Fruits, Candied Almonds, Ricotta Salatta, and Honey Thyme Vinegrette

Entrée
Crispy Potato and Herb Wrapped Seabass

Farmers Market Marinara, Caper Berry, Wilted Spinach and Broccoli Rabe
OR
House Specialty Made Braised Beef Short Ribs

6 Hour Braised Beef Ribs, with Papadelle, English Peas, Prosciutto, and Miataki Mushrooms

Dessert
Individual Rhubarb and Berry Crostata

With Berry Glaze and Vanilla Bean Gelato
OR
Triple Chocolate Panna Cotta

Rich White, Dark, and Milk Chocolate Custard paired with Cabernet Cherry Compote


Summer Menu

Tray Passed Appetizers
Grilled Baby Artichoke

With Corriander Chimichuri and Aged Balsamic

Cherry Brandy Braised Beef Short Ribs
Atop an Aged White Cheddar Potato Blini

Chorizo and Shrimp Croustade
Spanish Hard Chorizo, Pacific Shrimp, and Pecorino in a Crispy Puff Pastry Shell

First Course
Duck Confit and Savory Peach Tart

With Mache Salad and Kumquat Vinaigrette
OR
Summer Corn Chowder

With Baby Celery, Bacon Lardons, and Crispy Purple Potato
OR
Farmers Market Field Greens

With Mango Nectarine, Hass Avocado, Delicata Watermelon, Farmers Cheese, Candied Almonds and Lemon Thyme Vinaigrette

Surf and Turf Entrée
Local Spiny Lobster

Lemon Potato Gnocchi, Mache Salad, and Citrus Buerre Fondue
OR
Brown King Crab Stuffed Prawns

With Citrus, Parmesan, and Chile
AND
Fennel and Coriander Crusted Prime Filet of Beef

With Truffled Pommes Anna, Roasted Cipollini Onions, Asparagus and Corn Succotash, and Sauce Bordelaise

Dessert
Blood Orange Panna Cotta

With Dark Chocolate Crème Anglaise and Orange Supremes
OR

Roasted Pear and Apple Crisp
With Oatmeal Nut Crumble and Vanilla Marscapone Gelato


Fall Menu

Tray Passed Appetizers
Chicken Cordon Bleu Arancini

Croquettes of Risotto stuffed with Shredded Chicken, Prosciutto, and Gruyere Cheese

Himachi Crudo
Sashimi Grade Himacho topped with Pickled Onion, Lemon Oil, and Course Sea Salt

Steak Diane Medallions
Filet Mignon Crusted with Black Peppercorns
Topped with a Brandy Mushroom Glaze

First Course:
Mussel Bisque En Croute

Creamy Mussel Broth with chunks of California Mussels
Baked with a Crispy Puff Pastry Lid
OR
Roasted Chicken and Apricot Agnolotti

With Hazelnut Brown Butter Sauce
OR
Farmers Market Field Greens

With Sugar Queen Melon, Cara Cara, Pancetta Lardons, Spiced Pepitas, and Herbed Goat Cheese
Tossed in a Citrus Vinaigrette

 Entrée
Grilled Crab Crusted Hallibut

With Roasted Fennel and Parsnip Mousse, Broccoli Rabb, and Seafood Buerre Blanc
OR
Braised Lamb Shank

With Olive and Lemon Gremolata, Swiss Chard and Pancetta Risotto, and
Roasted Heirloom Carrots and Turnips

Dessert
White Chocolate Persimmon Pot de Crème

Creamy Baked Fuyu Persimmon Custard with White Chocolate Ganache
OR
Orange Honey Almond Polenta Cake

With Honey Gelato, Almond Brittle, and Whipped Cream


Sample Corporate Luncheon

Drop Off Platters
(Includes disposable plates, napkins and flatware)

Spinach Salad
Topped with Dried Cranberries, Candied Walnuts & Feta Cheese with Balsamic Vinegar Dressing

Assorted Wrap Sandwiches

Hummus, Eggplant & Roasted Red Pepper Aioli
Roast Beef, Cheddar Cheese & Rosemary Horseradish
Curry Chicken Salad
Turkey Breast, Basil Pesto & Cranberry Chutney

Mediterranean Penne
Tossed in Basil Pesto with Kalmata Olives, Artichoke Hearts, Sundried Tomatoes, Pine Nuts & Parmesan Cheese

Tabouli Salad
Cous Cous with Sliced Cucumber, Cherry Tomatoes, Parsley, Lemon, Red Onion, and Garlic

Assorted Bite Sized Desserts
Meyer Lemon Tartlets, Pecan Pie & Triple Chocolate Fudge Brownies